Vegetarian Mixed Bean Soup Recipe

Stored in the fridge in a sealed container, it will keep for 2-3 days.

Ingredients

• 1 tbsp vegetables oil
• ⅔ cup diced potato
• 1 red onion, halved and sliced
• 1 carrot, diced
• 1 leek, sliced
• 1 green chilli, sliced
• 3 garlic cloves, crushed
• 1 tsp ground coriander
• 1 tsp chili powder
• 4 cups vegetable stock
• 1 pound mixed canned beans, drained
• Salt and pepper, to taste
• 2 tbsp chopped fresh cilantro, to garnish

1. In a large saucepan, heat vegetable oil. Once heated add the potato, onion, carrot and leek. Stir vegetables constantly for 2 minutes allowing them to sauté.
2. Once vegetables are slightly soft, add in the sliced chili and crushed garlic and cook for another minute.
3. Mix in the ground coriander, chilli powder, and vegetable stock; bring to a boil.
4. Once boiling, reduce to medium heat and allow soup to cook for 20 minutes. Once vegetables are tender, stir in the mixed beans. Season with salt and pepper. Cook for 10 more minutes, stirring once half way through for about 1 minute.
5. Pour soup into individual soup bowls and sprinkle on cilantro. Serve. 

Serves 4

Barley Lentil Soup

Serve this delicious soup with Rye Cracker Bread and garnish with ¼ cup low-fat plain yogurt.

Stored in the fridge in an airtight container it will keep up to 2 days.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 tsp dried thyme
• ¼ tsp salt
• ¼ tsp freshly ground pepper
• 4 cups vegetable stock
• 2 cups water
• 1 cup brown lentils
• ¼ cup pot barley
• ¼ cup fresh parsley, chopped
• 1 tbsp fresh parsley, minced
• A couple pieces Rye Cracker Bread (recipe follows)

1. Heat oil in a large saucepan over medium heat. Add onion, garlic, carrot, celery, thyme, salt and pepper and fry for about 5 minutes.
2. Once vegetables are softened, stir in vegetable stock, water, lentils and barley. Bring mixture to a boil. Once boiling, cover pot and reduce heat to medium-low. Allow soup to simmer until barley and lentils are tender, which shouldn’t take longer than 45 minutes. Stir in chopped parsley and let sit for 5 more minutes.
3. Divide soup into individual soup bowls, sprinkle on parsley to garnish and place a couple pieces of Rye Cracker Bread on the sides of each plate. Serve.

Serves 4-6